Slow Cooker Beef Pot Roast

“The real secret here is making sure you sear the meat before the long, slow braising.”

Ingredients:

• 1 (5 pound)
  
  bone-in beef pot roast


• salt and pepper to taste


• 1 tablespoon
  
  all-purpose flour, or as needed


• 2 tablespoons
  
  vegetable oil


• 8 ounces
  
  sliced mushrooms


• 1 medium
  
  onion, chopped


• 2 cloves
  
  garlic, minced


• 1 tablespoon
  
  butter


• 1 1/2 tablespoons
  
  all-purpose flour


• 1 tablespoon
  
  tomato paste


• 2 1/2 cups
  
  chicken broth


• 3 medium
  
  carrots, cut into chunks


• 2 stalks
  
  celery, cut into chunks


• 1 sprig
  
  fresh rosemary


• 2 sprigs
  
  fresh thyme

Directions:

• Generously season both sides of the roast with salt and pepper . Sprinkle flour over until well coated , and pat it into the meat. Shake off excess .


• Heat vegetable oil in a large skillet over medium heat until hot . Fry fry on both sides for 5-6 minutes each, until well browned. Remove from the pan and set aside .


• Reduce the heat to medium and add the mushrooms and butter ; cooking for 3-4 minutes.


• Stir in onions ; cook for 5 minutes, until the onions are translucent and beginning to brown . Add garlic, stir for primernominuty .


• Stir in 1 1/2 tablespoons flour ; prepared and stirred for approximately 1 minute. Add the tomato paste and cook for another minute.


• Slowly add chicken broth , stir to combine and bring to a boil. Remove the pan from the heat.


• Place the carrots and celery in slow cooker. Place roast over the vegetables and pour any accumulated juices. Add rosemary and thyme .


• Pour the onion and mushroom mixture over the roast . Cover slow cooker , turn to high and cook fry for 5-6 hours , pokamyaso will not fork tender .


• Skim any fat from the surface and remove bone. Season with salt and pepper to taste.

Slow Cooker Beef Pot Roast